Ingredients for Barley Turkey And Butternut Squash Casserole
- Cooking spray, to coat
- 2 cups diced cooked Turkey Breast
- 1 medium Butternut Squash (about 2 lbs)
- 1 tablespoon Olive Oil
- 1/2 cup chopped Green Bell Pepper
- 1/2 cup chopped Onion
- 1 teaspoon Dried Sage
- 1/4 teaspoon Fresh Ground Black Pepper
- 1 cup Reduced Sodium Fat Free Chicken Broth
- 1 cup Quick Cooking Barley
- 1/2 cup crumbled Feta Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barley Turkey And Butternut Squash Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Barley Turkey And Butternut Squash Casserole
- Preheat oven to 350°F (175°C).
- Coat a 4-quart baking dish with cooking spray.
- Cut one medium butternut squash in half, remove seeds, and boil in a large pot of rapidly boiling water for 5 minutes, or until slightly tender. Drain.
- Once cool enough to handle, scoop out the flesh of the squash and dice it. Set aside.
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Add 1/2 cup chopped green bell pepper and 1/2 cup chopped onion. Sauté for 3 minutes.
- Stir in 1 teaspoon of dried sage and 1/4 teaspoon of black pepper.
- Add 1 cup of low-sodium chicken broth and bring to a boil.
- Add 1 cup of barley and return to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes, or until barley is tender and liquid is absorbed.
- Stir in 2 cups of diced cooked turkey.
- Transfer the mixture to the prepared baking dish. Top with 1/2 cup crumbled feta cheese.
- Bake, uncovered, for 30-35 minutes, or until the cheese is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
33g
Fat
15g
Carbs
18g